Provencal Vegetable Soup: Soupe au Pistou

Ingredients

• 4 tablespoons olive oil
• 3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
• 6 garlic cloves, minced
• 2 medium carrots, peeled and cut into 1/2-inch dice
• 2 stalks celery, cut into 1/2-inch dice
• 8 cups chicken stock
• Salt
• 1 teaspoon whole black and white peppercorns
• 4 small sprigs fresh thyme
• 4 small sprigs fresh parsley
• 12 green beans, trimmed and cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1/2-inch dice
• 2 medium yellow summer squash, cut into 1/2-inch dice
• 1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
• 6 medium garlic cloves, peeled
• 6 ripe tomatoes, peeled, seeded, and chopped
• 4 to 6 tablespoons extra-virgin olive oil
• 30 fresh basil leaves, washed and dried
• 6 to 8 slices French bread, about 1/4-inch thick
• Olive oil
• 6 to 8 ounces fresh creamy goat cheese

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